5 from 63 votes
Spinach Ricotta Stuffed Chicken
Spinach Ricotta Stuffed Chicken features boneless skinless chicken breasts filled with a seasoned mixture of ricotta, mozzarella, Parmesan cheeses, spinach, parsley, and spices. The chicken breasts are stuffed with this creamy filling, then cooked to juicy perfection with a golden exterior. This approach delivers a rich, cheesy interior balanced by fresh greens and aromatic herbs.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
4
Calories:
323 kcal
Course:
Main Course, Dinner
Cuisine:
American
Ingredients
- 4 chicken breast boneless skinless
- kosher salt to taste
- black pepper to taste
- 2 tablespoons extra virgin olive oil divided
- 1/2 cup yellow onion diced
- 3 cloves garlic minced
- 2 cups spinach chopped, fresh
- 2 tablespoons parsley chopped, fresh
- 1/2 cup ricotta cheese
- 1/4 cup mozzarella cheese shredded
- 1/4 cup Parmesan Cheese grated
- 1 egg yolk
- 1 teaspoon oregano dried
- pinch nutmeg
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Pat the chicken breasts dry. Lay a chicken breast flat on a cutting board. Using a sharp knife, carefully cut a 3-4 inch wide pocket into the thickest part of the breast, being sure not to split the breast completely. Repeat with each breast, then season on both sides with salt and pepper to taste.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and garlic and saute for 3-5 minutes, stirring often, until softened.
- Stir in spinach and parsley, and cook for 2-3 minutes, until spinach wilts and moisture evaporates. Transfer to a bowl and allow to cool completely. Clean out the skillet and set it aside.
- Meanwhile, in a large bowl, mix together the ricotta, mozzarella cheese, Parmesan cheese, egg yolk, oregano, nutmeg, salt and pepper. When the spinach mixture has cooled, stir it into the cheese mixture until combined.
- Divide the stuffing mixture into the pocket of each chicken breast.
- In the clean skillet, heat remaining olive oil over medium-high heat until hot. Add the chicken in and cook on one side for 5-7 minutes until golden, then carefully turn over and cook on the other side for another 5 minutes. Place the skillet in the oven and bake for 16-20 minutes, or until the internal temperature in the thickest part of the chicken is 165 degrees F.
- Transfer the chicken to a serving platter and allow it to rest for 3-5 minutes before serving. Serve with a salad or your favorite vegetables and starches.
Cup of Yum
Notes
- Store leftover stuffed chicken in an airtight container in the refrigerator for 3 to 4 days and reheat in the oven at 325°F for 15 to 20 minutes until warm.
- Uncooked stuffed chicken can be wrapped tightly in plastic wrap and foil, frozen for up to 3 months, then thawed overnight in the refrigerator before cooking.
Nutrition Information
Calories
323kcal
(16%)
Carbohydrates
5g
(2%)
Protein
33g
(66%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
148mg
(49%)
Sodium
604mg
(25%)
Potassium
608mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1921IU
(38%)
Vitamin C
10mg
(11%)
Calcium
214mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 323
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 33g | 66% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 604mg | 25% |
| Potassium | 608mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1921IU | 38% |
| Vitamin C | 10mg | 11% |
| Calcium | 214mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.